{"id":29138,"date":"2017-01-16T13:53:05","date_gmt":"2017-01-16T18:53:05","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29138"},"modified":"2021-09-09T14:11:09","modified_gmt":"2021-09-09T18:11:09","slug":"provolone-recipes","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/provolone-recipes\/","title":{"rendered":"One Cheese, Five Ways: Provolone Time"},"content":{"rendered":"
\"Provolone<\/div>\n
Rubbing shoulders with American, Swiss, and cheddar cheeses, provolone is one of the usual suspects in the deli case. It\u2019s in the pasta filata family, along with mozzarella and scamorza\u2014all great melters, thanks to the way their curds are stretched and pulled during the make process. High-quality versions found at Italian groceries and cheese shops boast a dense (but not rubbery) paste and a subtly nutty flavor. And while most of us know provolone as turkey\u2019s mild, milky sandwich partner, the cheese becomes more complex with time\u2014aged up to three years, provolone piccante <\/em>takes on a sharp, almost spicy quality as it matures and is best served on a cheese plate or grated over pasta. The recipes below feature younger provolone dolce<\/em> smothering rich, marinara-drenched meatballs; oozing out of crispy, golden, pan-fried chicken breasts; enriching a rustic omelet; and more.<\/div>\n
 <\/div>\n
\"Provolone<\/a><\/center><\/div>\n

Provolone Dip<\/a><\/h2>\n
Melty cheese with a few seasonings and aromatics make for a simple, crowd-pleasing concoction.<\/div>\n
\n
 <\/div>\n
\"Prosciutto-and-Provolone-Stuffed<\/a><\/center><\/div>\n

Prosciutto-and-Provolone-Stuffed Chicken<\/a><\/h2>\n

A perky, briny lemon-olive sauce updates an old favorite.<\/p>\n

\n

\"Baked<\/a><\/center><\/p>\n

Baked Fusilli with Porcini and Provolone<\/a><\/h2>\n

A decadent pasta dish for a chilly night. Serve with a simple green salad.<\/p>\n

\n

\"Broccoli<\/a><\/center><\/p>\n

Broccoli Rabe Fritatine<\/a><\/h2>\n

A cross between a frittata and an omelet, this rustic fritatine is great for breakfast, lunch, or dinner.<\/p>\n

\n

\"Meatball<\/a><\/center><\/p>\n

Meatball Subs<\/a><\/h2>\n

Provolone melted over warm, saucy meatballs makes for one satisfying sandwich.<\/p>\n

written and styled by Molly Shuster, photographed by Lauren Volo<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

This deli darling does more than sandwiches.<\/p>\n","protected":false},"author":85,"featured_media":29096,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[27799,31],"tags":[2516,58,1042,19315,39,12893,6536,12111,6987,19317,12760,14586,19022,2546,983,956,42,19316,949,19314,19313,953,11950,6920],"coauthors":[844,1001],"class_list":["post-29138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1-cheese-5-ways","category-recipes","tag-american","tag-appetizer","tag-cheddar","tag-cheesy-dip","tag-chicken","tag-cocktail-dish","tag-entertaining","tag-entree","tag-fishers-cheese-and-wine-shop","tag-fusilli","tag-italian","tag-lauren-volo","tag-meatball-sub","tag-molly-shuster","tag-mozzarella","tag-one-cheese-five-ways","tag-pasta","tag-prosciutto-and-provolone","tag-provolone","tag-provolone-dip","tag-provolone-piccante","tag-recipe","tag-scamorza","tag-swiss"],"acf":[],"yoast_head":"\nOne Cheese, Five Ways: Provolone Time - 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